Looking for a quick and easy Strawberry Rhubarb Jam Recipe this summer? Best bookmark this one, friend! Made with only a handful of simple ingredients, this recipe is vegan, gluten-free, dairy-free, and refined sugar free. You won't believe how easy and quick this juicy sweet jam is to make! It is a fantastic addition to toast, muffins, crackers, sandwiches, cakes, tarts, or just eaten by the spoonful!
Looking for more dips and sauces? Don't miss this Vegan Spinach Artichoke, Quick & Easy Mango Habanero Salsa and the best Pico de Galo!
All About This Strawberry Rhubarb Jam Recipe
- Flavor: This jam is, literally, my jam! If I can get my hands on rhubarb, this is what I'm making. It is so deliciously sweet with a slight tang from the lemon and rhubarb. We use just of bit of maple syrup for some additional sweetness and flavor punch, but you could easily remove it for a more tangy jam. I challenge you not to lick your spoon while it's cooking... I mean, it's near impossible!
- Texture: This jam is both silky smooth and perfectly sticky! It spreads like a dream while giving you the perfect sticky jam like consistency. You can alter the thickness or chunks of fruit in your batch while cooking. All dependent on how you like your jams.
- Ease: This homemade jam is so easy! A beginner can easily master this recipe by following the detailed instructions below. Patience while it cooks is always the toughest part.
- Use: Dip it, spread it, do anything you'd like with this sweetness. Our favorite ways to eat this jam are on toast, muffins, crackers, sandwiches, cakes, tarts, or just eaten by the spoonful!
What You Will Need
To make this recipe, you will need the following ingredients. See the full recipe card at the end of this post for detailed amounts and instructions!
- Strawberries - As written, this recipe calls for about 3 cups of quartered fresh strawberries. For me that usually means two pints. You can also use frozen if you prefer, just give them a good thaw before starting this recipe.
- Rhubarb - Rhubarb has a glorious tart flavoring! We only need one stalk for this recipe, but feel free to use more if you want a more tart jam. Rhubarb is plentiful April through July, depending on where you live. It is a vegetable, so look in the produce section at your store. Mine is usually next to the celery!
- Lemon - We need both the zest and juice of a large lemon for this recipe. Love how it helps brighten up the flavors! Just make it easy on yourself and be sure to zest your lemon before juicing it.
- Maple syrup - My sweetener of choice and you don't need much of it for the most deliciously sweet jam! Feel free to use the sweetener of your choice here.
- Tapioca starch - Tapioca starch is a naturally gluten free thickening agent made from the cassava plant. It helps thicken up our jam just enough to give us that great texture!
How to Make This Strawberry Rhubarb Jam Recipe
To make this jam recipe, simply:
- Cook.
Add strawberries, rhubarb, lemon zest, lemon juice, and maple syrup in a large dutch oven or sauce pan. Cook on medium to high heat until mixture comes to a heavy simmer. Once simmering, cover and drop heat to low. Cook for 10 minutes.
- Break it up.
Remove lid and give mixture a good stir. If you have an immersion blender blend the mixture up a few times. If not, use the back of a wood spoon or potato masher to break up the bigger chunks of fruit. Allow to cook uncovered for 10 more minutes on low to medium heat.
- Add tapioca starch.
Add 2 tablespoons of tapioca starch with one tablespoon of water in a small bowl and let the starch dissolve. Add the dissolved tapioca starch into the jam and give it a good stir. Let cook for 10 more minutes on low to medium heat, stirring occasionally. You will notice it starting to thicken up a bit more in this 10 minutes.
- Let cool.
Remove from heat and allow jam to come to room temperature. The jam will continue to thicken as it cools. Once cool, store in an air-tight container in the fridge or use immediately.
To store: Store in an air-tight container in the fridge for up to 3 weeks.
Tips For The Best Strawberry Rhubarb Jam
- Patience. Be patient in the process. You may think it's not thickening up or looking right one minute and then the next it's perfect, so follow through the full cooking process before making any further adjustments. Also need to note that it will thicken up as it cools and then more when it chills in the fridge.
- Adjust. If you like your jam a thinner consistency, leave out the tapioca starch completely or cut it in half. If you like it thicker, add more tapioca starch a half tablespoon at a time. Just give it some time to work into the jam before you start adjusting too soon!
- Mash accordingly. Like chunks of fruit in your jam? Skip step two and leave the fruit whole and let it break down on its own. Like your jam silky smooth? Use an immersion blender to easily break down the fruit.
Variations
This jam recipe is the best because it can easily be altered based on what you have on hand or what you prefer! Some great variations include...
- Strawberry and raspberry jam
- Strawberry and blackberry jam
- Mixed berry jam
- Strawberry apricot jam
- Strawberry plum jam
More health focused recipes you'll love!
- Vegan Spinach Artichoke Dip
- Dark Chocolate Hummus
- Quick & Easy Mango Habanero Salsa
- Our Favorite Recipe For Guacamole
- Easy Recipe for Pico de Gallo
- Avocado Dip
- Healthy Vegan Charcuterie Board
Strawberry Rhubarb Jam Recipe (Under 30 Minutes!)
- Total Time: 30 minutes
- Yield: 2 cups 1x
- Diet: Vegan
Description
Looking for a quick and easy Strawberry Rhubarb Jam Recipe this summer? Best bookmark this one, friend! Made with only a handful of simple ingredients, this recipe is vegan, gluten-free, dairy-free, and refined sugar free. You won't believe how easy and quick this juicy sweet jam is to make! It is a fantastic addition to toast, muffins, crackers, sandwiches, cakes, tarts, or just eaten by the spoonful!
Ingredients
3 cups fresh strawberries
1 ½ cups rhubarb
1 lemon, zest & juice
½ cup maple syrup
2 tablespoons tapioca starch, dissolved in water
Instructions
- Cook. Add strawberries, rhubarb, lemon zest, lemon juice, and maple syrup in a large dutch oven or sauce pan. Cook on medium to high heat until mixture comes to a heavy simmer. Once simmering, cover and drop heat to low. Cook for 10 minutes.
- Break it up. Remove lid and give mixture a good stir. If you have an immersion blender blend the mixture up a few times. If not, use the back of a wood spoon or potato masher to break up the bigger chunks of fruit. Allow to cook uncovered for 10 more minutes on low to medium heat.
- Add tapioca starch. Add 2 tablespoons of tapioca starch with one tablespoon of water to a small bowl and let the starch dissolve. Add the dissolved tapioca starch into the jam and give it a good stir. Let cook for 10 more minutes on low to medium heat, stirring occasionally. You will notice it starting to thicken up a bit more in this 10 minutes.
- Let cool. Remove from heat and allow jam to come to room temperature. The jam will continue to thicken as it cools. Once cool, store in an air-tight container in the fridge or use immediately.
Notes
- To store. Store in an air-tight container in the fridge for up to 3 weeks.
- Patience. Be patient in the process. You may think it's not thickening up or looking right one minute and then the next it's perfect, so follow through the full cooking process before making any further adjustments. Also need to note that it will thicken up as it cools and then more when it chills in the fridge.
- Adjust. If you like your jam a thinner consistency, leave out the tapioca starch completely or cut it in half. If you like it thicker, add more tapioca starch a half tablespoon at a time. Just give it some time to work into the jam before you start adjusting too soon!
- Mash accordingly. Like chunks of fruit in your jam? Skip step two and leave the fruit whole and let it break down on its own. Like your jam silky smooth? Use an immersion blender to easily break down the fruit.
- Cook Time: 30 minutes
Keywords: Strawberry Rhubarb Jam Recipe
